These clay vessels, beautiful and full of history, also have a useful purpose. They are the traditional cooking pot of North Africa. The word tagine refers to the conical-lidded vessel and also to the dishes that are cooked inside. Its beauty lies in the lid, which traps moisture and aromas during cooking and turns out food that is moist and succulent.....more info below
They are designed to be used over direct heat rather than in the oven. The hole in the lid, if there is one, can be covered for the first part of the cooking if you wish. The deep cazuela base, typical of Spanish Tagines, can be used without the lid.
27cm cazuela base with matching tagine lid.
11 colours: Blue, gold, green, cream, natural, red, pistachio, orange, black, turquoise and grape.
Use on direct heat or in the oven
Handmade in Catalonia, Spain, each piece is unique and may contain small imperfections which only add to their character.
Use and Care
- Soak the tagine base in water overnight before using it for the first time. (see the other side of this leaflet for care and use of a cazuela).
- Season the inside of the lid by rubbing with olive oil. Put the tagine lid into a cold oven, turn the oven to 350 degrees and leave for 1½ to 2 hours.
- Do not put the base on the heat empty.
- Always begin cooking on a low heat. The heat can be increased once thedishis warm.
- Do not subject to abrupt temperature changes.
- Suitable for use on gas or electric hobs, open fires and barbecues.
- Wash the tagine by hand with soapy water. Rinse well.
- Dry thoroughly before storing, especially in humid climates.